Confit D Oignon French Onion Marmalade Recipes

CONFIT D'OIGNON OR ONION MARMALADE

Steps:

• In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover pan and cook gently until onions start to color.
• Add salt, pepper, bay leaves, and rosemary and cook for 20 minutes, till herbs are wilted. Add sugar, wine, and vinegars and simmer until all the liquids have evaporated and the onions are soft, about 30 minutes. Make sure to stir frequently so onions do not burn.
• Remove herbs and pour into a clean canning jar. Let cool, then seal and store in the refrigerator. Use within two weeks unless you go through the canning process.

CONFIT D' OIGNON - FRENCH ONION MARMALADE

Steps:

• In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
• Cover & cook over a gentle heat until they start to colour.
• Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
• Take off the lid and add the sugar, wine & vinegars.
• Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
• You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
• Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
• Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
• Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

CARAMELIZED ONION MARMALADE

Steps:

• NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor.
• In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves.
• Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter.
• Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.).
• Add salt and pepper.
• Serve at room temperature or even chilled.

DAVID TANIS'S ONION CONFIT

Steps:

• Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
• Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
• Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE

Steps:

• Wash and trim the cabbage, removing the very tough centre heart if necessary.
• Separate the leaves, and shred very finely.
• In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• Lower the heat a bit, and place a lid on the wok/pan.
• Cook for about 2 minutes with the lid on.
• Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
• Take off the heat, season well with ground black pepper & serve immediately.
• OPTIONAL:.
• Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

ONION MARMALADE

Steps:

• Place all ingredients ,except the brown sugar into a saucepan over medium high heat
• Cover and rapidly simmer for 15 minutes.
• Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened.
• Pour into sterilised jars and seal immediately.
• Serve on sandwiches, with roasted vegetables or meat.
• Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.